I am really after some tried and true home made recipes. One's that you have tried and use at home. Its very easy to look for pasta sauce recipies on the net. Thanks very much, I appreciate the time given.
Best one i make is bacon, panfried with chilli and garlic, then tomato puree, tomato paste, and a hefty serving of white wine are added. Cooked down, stirred through some lovely linguine, drizzled liberally with olive oil and parmesean shavings. Takes 12 minutes tops!
Another good one is Shrimp, garlic, olive oil and white wine- pan fried for 5 min with some chilli flakes and mixed with pasta and a touch of cream if you have any!
I like all of these. They are T&T by me!
Mushroom Walnut Sauce for Pasta
2 Tbsp. extra virgin olive oil
8 oz. Mushrooms - sliced
1/4 C. Walnuts - chopped
3/4 C. Heavy whipping cream
1/4 tsp. Black pepper
1/2 C. Fresh Parmesan - grated
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve over pasta. Especially good w/ stuffed pastas.
---------------------------------
Pasta Puttanesca
2 Tbsp. extra-virgin olive oil
4 to 6 cloves garlic, chopped
1 tin flat anchovy fillets, drained
½ tsp crushed red pepper flakes
20 oil-cured black olives, pitted and coarsely chopped
3 Tbsp. capers
1 (32-oz) can crushed tomatoes
1 (14.5-oz) can diced tomatoes, drained
A few grinds black pepper
1/4 cup flat leaf parsley, chopped
1 pound spaghetti, cooked to al dente
Crusty bread, for mopping
Grated Parmigiano Reggiano or Romano, for garnish
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Toss sauce with cooked pasta. Pass bread and cheese at the table. Serve w/ salad of baby greens, simple dressed.
--Rachael Ray
----------------------------------
Mark Strausman’s Tomato Sauce
--Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, which are at the height of their season then. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the Italian San Marzano Valley. ("CENTO" is one brand.)
4 (28 oz) cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 tsp. crushed red-pepper flakes
1 cup Chianti or dry red wine
1 Tbsp. dried oregano
8 leaves fresh basil
Salt and freshly ground black pepper to taste
Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in an airtight plastic container or in the freezer for up to 1 month.
--------------------------------------...
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
--------------------------------------...
***The sauce for this is good on just pasta or just veggies!!!***
Broccoli & Bow Ties
Kosher Salt
8 cups broccoli florets (about 4 heads)
½ lb. farfale pasta (bow ties), about 4 cups dry
2 Tbsp. butter
2 Tbsp. EVOO
1 tsp. minced garlic
zest of 1 lemon
1 Tbsp. freshly squeezed lemon juice
¼ cup toasted pine nuts (pignoli)
freshly grated parmesan cheese, optional
Cook broccoli for 3 minutes in large pot of boiling, salted water. Remove broccoli with slotted spoon or sieve; place in large bowl and set aside.
In the same water, cook the bow tie pasta according to package directions, or about 12 minutes. Drain well and add to the broccoli.
Meanwhile in a small saute pan, heat the butter and olive oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Remove from heat, and add 2 tsp. kosher salt, black pepper, and lemon juice, and stir well. Pour over the broccoli and pasta. Toss well, and season to taste. Sprinkle with pine nuts and parmesan cheese, if desired, and serve. Serves 6-8
--Ina Garten, "Barefoot Contessa Family Style" cookbook
This is good old fashioned Bolgonese - but very yummy. I make this usually at least once a week (my husband's addicted to it)
1 Onion
5 cloves garlic
2 rashers streaky bacon
2 tblsps olive oil
1/2 lb steak mince
1 tin chopped tomatoes
2 tblsps tomato puree
2 bay leaves
oregano
5 tblsps red wine
salt and pepper
1. Chop the onions, garlic and bacon and fry gently in the olive oil in a large deep frying pan until soft
2. Push the onion, garlic & bacon to the side of the pan, turn up the heat and add the steak mince - fry until the meat is nicely browned.
3. Add the tinned tomatoes and the tomato puree and mix.
4. Add the bay leaves, a good pinch of oregano and the wine, salt & pepper, mix well.
5. Cover the pan and simmer for 30 minutes or so then a further 20 minutes or so.
I start by browning a pound of ground beef. I set this to drain while starting my sauce.
1 large can tomato sauce
1 small can mushrooms
the seasons I use vary from time to time and who's coming to dinner.
basically I add a lot of garlic powder, something called "italian seasoning" that McCormick produces, tarragon, rosemary, lemon pepper, and a tsp of red wine.
I also add green, red, and yellow bell peppers, and white onion. All are diced either fresh or from my frozen leftovers.
If I want it to be spicier, I add sliced green olives and a bit a chili powder.
Sorry I can't be more specific. I taste it the entire time I make it. Measuring spoons are not used at all, even with the wine. :)
Once all the spices are mixed together, I add the meat and simmer until my pasta is done.
This makes a lot of sauce, which can be frozen and thawed a month or more later and tastes just as good.
Here are a few that are my tried & true recipes. Hope you enjoy!
Tomato Cream Sauce
INGREDIENTS
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
3/4 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
1 tablespoon butter
DIRECTIONS
In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
Lemon Pasta Sauce
INGREDIENTS
4 tablespoons butter
1 cup heavy whipping cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
1 cup beef broth
10 ounces uncooked pasta
DIRECTIONS
In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half. Add the lemon juice, lemon and lime zest and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce; serve.
Feta & Bacon Sauce
INGREDIENTS
8 slices bacon, chopped
2 leeks, sliced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
8 ounces feta cheese, crumbled
ground black pepper to taste
DIRECTIONS
Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
Four Cheese Sauce
INGREDIENTS
2 cups heavy whipping cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
1/2 cup grated Romano cheese
DIRECTIONS
In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
Serve immediately, sauce will thicken upon standing.
Roasted Red Pepper Cream Sauce
INGREDIENTS
2 large red bell peppers
2 tablespoons minced garlic
1/4 cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
1/4 cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste
DIRECTIONS
Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.
White Wine & Garlic Sauce
INGREDIENTS
2 tablespoons butter
6 large shallots, sliced thinly
8 cloves garlic, chopped
3 cups white wine, divided
ground white pepper to taste
1-1/2 cups heavy cream at room temperature
2 lemon, juiced
salt to taste
DIRECTIONS
Melt butter in a medium saucepan over low heat. Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic.
Stir in 1 cup white wine, increase heat to high and bring to a boil. Once it boils, add the remaining 1/2 cup wine. Boil for 10 minutes then reduce heat to medium-low. Season with white pepper to taste.
When sauce is no longer boiling, slowly stir in cream, lemon juice and salt. Simmer for 3 to 5 minutes.
Buttery Herb Wine Sauce
INGREDIENTS
1/4 cup butter
1 (4 ounce) jar mushrooms, drained
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white wine
2 teaspoons Italian seasoning
1 cup chicken broth
1 egg
1/2 cup heavy cream
DIRECTIONS
Melt the butter in a skillet over medium heat. Add the mushrooms and cook until browned. Mix in flour, Italian seasoning and salt until smooth. Gradually stir in wine and chicken broth so that no lumps form and bring to a simmer. Whisk together the egg and cream; stir into the sauce. Heat through until thickened, but do not allow it to boil.
Amish Tomato Basil Fettuccine with Creamy Tomato Sauce
12 oz Naturals Tomato Basil Fettuccine
4 qt Water
1 Tbsp Kosher Salt
1/4 cup Onion, small dice
1/2 tsp Garlic
1/4 cup White Wine
6 Ripe Roma Tomatoes
2 cups Heavy Whipping Cream
Salt and Pepper to Taste
Asiago or Parmesan Cheese
Boil water with tablespoon of kosher salt in large covered stock pot. Remove lid, add pasta and boil for 11-13 minutes or until al dente (soft but not overcooked). Drain pasta through colander and rinse immediately with cold water to stop cooking process. Set aside.
In small sauce pan boil 3 quarts water. Core and score (lightly cut x marks into base of tomato) roma tomatoes. Prepare bowl of ice water to shock tomatoes in. Place tomatoes in boiling water for about 30 seconds then shock in ice water. When tomatoes are cool, peel away skin and cut into quarters. With paring knife remove seeds and juice and discard-leaving only the meaty outer layer. Cut into 1/4 inch cubes.
In large saute pan (not non- stick) heat oil and sauté onions until golden in color, then add garlic and half of tomatoes. Saute at medium-high heat and allow sugars to caramelize on bottom of pan (this is very good for flavor). Deglaze with white wine and scrape bottom of pan with wooden spoon. Turn heat to low and add cream, simmer and allow to reduce (moisture evaporate) until sauce coats back of spoon. Add remaining tomatoes and salt and pepper to taste. Toss in pasta and cook long enough to fully heat. Serve with freshly grated cheese.
Mine is actually different everytime but still good.
Stewed tomatos crushed or diced -canned or home peeled and stewed
2-3 Tablespoons or a palm full of sugar
1 small can tomato paste
Chicken Broth
Water
1-2 Tablespoons butter
Garlic
Onion
Celery
Carrots
Any other left over or fav veggies such as zuccini, yellow crooked neck squash, spinach, cilantro-parsley, mushrooms, bell peppers etc...
Salt/pepper and any other spices you like (itallian seasoning garlic and onion powder/salt, dried parsley, celery salt, seasoned salt etc...)
Sautee the onions, garlic, and celery in the butter. (the butter adds a nice smooth flavor to the sauce). Add the carrots and other veggies adding more butter if needed. Then add the broth, tomatoes and tomato paste, sugar and other veggies. Boil until the veggies are nice and tender. If you like a chunky sauce then just chop all the ingrediants to small bite size pieces. If not then rough chop and then biul to tender and place in a blender or food processor and puree to desired consistancy. Or you can blend some and leave some chunky then mix the two. Then add salt pepper and other seasonings to taste. The garlic and onion powder or salt may sound like over kill because you already have onion and garlic in the sauce but it just adds a little more to the flavor.
Also adding parmesean cheese before you serve is good too!
